Gluten-Free Vegan Serves 6
- 3 Cups Fresh Apricots Cubed
- 1 Cup Fresh Strawberries Cubed
- ⅓ Cup Almond Flour
- 1 Cup Coconut Sugar
- ½ tsp Cinnamon
- 1 Tbsp Fresh Lemon Juice
- 2 Tbsp Coconut Milk
- 1 Gluten-Free Vegan Pastry Double-Crust (9 inches)
Directions:
Preheat the oven to 375 degrees F. In a large bowl, toss apricots, strawberries, sugar, four, and cinnamon. Once tossed drizzle with lemon juice and mix well. Line a 9-inch pie dish with the bottom crust, add in filling. Roll out the remaining pastry to cut for lattice crust. Place crust over filling, sealing, and pinching edges. Brush with coconut milk and sprinkle with a little coconut sugar on top. Wrap edges in foil to keep filling from getting out. Bake for 45-55 minutes or until golden brown. Carefully remove foil, let cool for 15-20 minutes and enjoy!